CW Pastry Catalog_2021
Megan Bell, USA Dimitri Fayard, USA Lauren Haas, USA Philippe Vancayseele, Canada Megan Bell, USA Martin Diez, USA Gabrielle Draper, USA Nicolas Dutertre, Canada Domenica Lazo, USA Russ Thayer, USA Mark Seaman, USA Alicia Boada, USA OUR CHEFS OUR EXPERT CHEFS PROVIDE TECHNICAL SUPPORT AND DELIVER INSPIRATIONAL RECIPES, DIGITAL RESOURCES, ENGAGING DEMONSTRATIONS, EXCITING MASTERCLASSES, AND CREATIVE COLLABORATIVE SESSIONS. Stay inspired and stay in touch: Chocolate Academy Chicago @ChicagoChocolateAcademy Chocolate Academy Montreal @ChocolateAcademyMontreal OUR CHOCOLATE ACADEMIES IN NORTH AMERICA Part of a world network of 23 Chocolate Academy Centers, our CHOCOLATE ACADEMIES in Chicago and Montreal empower chocolate artisans, pastry chefs, confectioners and bakers with solutions to improve their skills in chocolate and master new techniques and trends. 10
OUR GOURMET BRANDS, THAT OUR CHEFS BRING TO LIFE EVERYDAY! Inspiring creativity by unlocking sensorial richness of cacao and chocolate. Crafted in Belgium from bean to the Finest Belgian Chocolate, at the heart of great tasting delights. Classis and innovative chocolate decorations to turn your everyday dessert creations into extraordinary delights. Premium quality nut butters, sweetened nut pastes, and crunchy toppings and inclusions. Premium domestic brand producing chips, chunks & couvertures. Supporting Everyday Inspirations. Swiss dessert partner of choice for chefs, chocolatiers and pastry chefs across the world since 1931. 11
- Page 1 and 2: 1
- Page 3 and 4: The Chefs’ Warehouse was founded
- Page 5 and 6: TABLE of CONTENTS Agrimontana Inter
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- Page 13 and 14: Gluten Free Is Better c Bob’s Jus
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- Page 17 and 18: Images are from Biscuit Love in Nas
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- Page 29 and 30: GRAN D RESERVE BU TTER AVAI 83% LA
- Page 31 and 32: P A S S I O N . 1 5 0 Y E A R S I N
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- Page 37 and 38: Oreo ® Cafe Latte Ingredients: •
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- Page 41 and 42: Born with passion, made with love a
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- Page 47 and 48: NO ARTIFICIAL COLORS, FLAVORS, OR T
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- Page 51 and 52: Vanilla bean paste’s thick consis
- Page 53 and 54: PROFESSIONNEL 53
- Page 55 and 56: Anytime, Anywhere 55
- Page 57 and 58: www.pregelamerica.com info@pregelam
- Page 59 and 60: Symphony Pastry Fills a Growing Ind
Megan Bell, USA<br />
Dimitri Fayard, USA<br />
Lauren Haas, USA<br />
Philippe Vancayseele, Canada<br />
Megan Bell, USA<br />
Martin Diez, USA<br />
Gabrielle Draper, USA<br />
Nicolas Dutertre, Canada<br />
Domenica Lazo, USA<br />
Russ Thayer, USA<br />
Mark Seaman, USA<br />
Alicia Boada, USA<br />
OUR CHEFS<br />
OUR EXPERT CHEFS PROVIDE<br />
TECHNICAL SUPPORT AND<br />
DELIVER INSPIRATIONAL RECIPES,<br />
DIGITAL RESOURCES, ENGAGING<br />
DEMONSTRATIONS, EXCITING<br />
MASTERCLASSES, AND CREATIVE<br />
COLLABORATIVE SESSIONS.<br />
Stay inspired and<br />
stay in touch:<br />
Chocolate Academy Chicago<br />
@ChicagoChocolateAcademy<br />
Chocolate Academy Montreal<br />
@ChocolateAcademyMontreal<br />
OUR CHOCOLATE<br />
ACADEMIES<br />
IN NORTH AMERICA<br />
Part of a world network of 23 Chocolate<br />
Academy Centers, our CHOCOLATE<br />
ACADEMIES in Chicago and Montreal<br />
empower chocolate artisans, pastry chefs,<br />
confectioners and bakers with solutions to<br />
improve their skills in chocolate and master<br />
new techniques and trends.<br />
10
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